Complete genome sequence of Bacillus subtilis SNUY1, a novel strain enhancing antifungal activity in edible coatings
Yang GM, Kim NY, Song Y, Chung D, Kim HJ
Microbiology Resource Announcements (in press)
Complete genome sequence of Bacillus subtilis SNUY1, a novel strain enhancing antifungal activity in edible coatings
Yang GM, Kim NY, Song Y, Chung D, Kim HJ
Microbiology Resource Announcements (in press)
Moisture sorption characteristics of crystalline and amorphous 2'-fucosyllactose, a human milk oligosaccharide
Ahn S, Chung H, Zhao D, Chung D*
Food Chemistry 468:142505
Spray drying of reconstituted skim milk fermented with Lactobacillus rhamnosus GG: Control of glass transition and stickiness
Kim H, Letona A, Lim D, Yu D, Han NS, Zhao D, Chung D*
Food Science and Biotechnology 34:149-158
Moisture sorption, thermal, and caking characteristics of L-lysine-carbonate granules
An S, Ahn S, Letona A, Shin JH, Kang SH, Jeong JY, Park SM, Kim JW, Yu D, Chung H, Chung D*
Food Bioscience 53:102845
High-shear granulation of hygroscopic probiotic-encapsulated skim milk powder: Effects of moisture-activation and resistant maltodextrin
Letona A, Ahn S, An S, Yun D, Kim YR, Muralles M, Chung D*
Pharmaceuticals 16(2):217
Thermal characteristics of crystalline and amorphous 2'-fucoxyllactose, a human milk oligosaccharide
Ahn S, Chung D*
Food Chemistry 410:135438
The tomato juhwang mutant accumulates a high level of β-carotene and has a long shelf-life
Kim SY, Kim SM, Chun JI, An J, Chung D, Kang JH
Journal of Plant Biology 66:25-34
Optimization and release characteristics of catechin-loaded calcium pectinate beads by internal gelation
Lee JS, Lim DY, Chung D, Lee HG
Food Science and Biotechnology 31:1401-1409
Fluidized-bed granulation of probiotics-encapsulated spray-dried skim milk powder: Effects of a fluidizing aid, moisture-activation and dehydration
Lim DH, Letona A, Lee M, Lim D, Han NS, Chung D*
Foods 10(7):1600
Glass transition and stickiness characteristics of sea tangle powder fermented with Lactobacillus brevis
Yu D, Kwon G, An J, Kim HJ, Chung D*
Journal of Food Processing and Preservation 45(6):e15574
Influence of prebiotic biopolymers on physicochemical and sensory characteristics of yogurt
Yu D, Kwon G, An J, Lim YS, Jhoo JW, Chung D*
International Dairy Journal 115:104915
Complete genome sequence of Paenibacillus xylanexedens PAMG 22703, a xylan-degrading bacterium
Hwang J, Shin, SC, Han JW, Hong SP, Min WK, Chung D, Kim HJ
Marine Genomics 55:100788
Fucoidan-rich substances from Ecklonia cava improve trimethyltin-induced cognitive dysfunction via down-regulation of amyloid β production/Tau hyperphosphorylation
Park SK, Kang JY, Kim JM, You SK, Han HJ, Chung D, Kim DO, Kim GH, Heo HJ
Marine Drugs 17:591
Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion
Zhao D, Yu D, Kim M, Gu MY, Kim SM, Pan CH, Kim GH, Chung D*
Food Chemistry 291:87-93
Undaria pinnatifida fucoidan-rich extract induces both innate and adaptive immune responses
Lee HH, Cho YJ, Yu D, Chung D, Kim GH, Kang H, Cho H
Natural Product Communications August:1-8
Moisture sorption characteristics of probiotic-fermented sea tangle powder and its thermodynamic properties
Yu D, Kwon G, Kim M, Kim YM, Choi SI, Kim GH, Chung D*
Journal of Food Processing and Preservation 43:e13991
Effect of fish gelatine-sodium alginate interactions on foam formation and stability
Phawaphuthanon N, Yu D, Ngamnikom P, Shin IS, Chung D*
Food Hydrocolloids 88:119-126
Calcium impact on xanthan gel and frozen coconut quality
Uan-On T, Rachtanapun C, Chung D, Jhoo JW, Kim GY, Boonsupthip W
Italian Journal of Food Science 31(5):101-108
Determination of principal components for characterizing the drying of sea cucumbers (Stichopus japonicus Selenka) using far infrared radiation drying and hot air drying
Moon JH, Chung D, Pan CH, Yoon WB
Journal of Aquatic Food Product Technology 26:1221-1232
Fabrication of core-shell structured macrocapsules by electro-coextrusion with agar-hydrocolloid mixtures for pre-cooked food applications: textural and release characteristics
Ngamnikom P, Phawaphuthanon N, Kim M, Boonsupthip W, Shin IS, Chung D*
International Journal of Food Science and Technology 52:2538-2546
Enhanced production of xylitol from xylose by expression of Bacillus subtilis arabinose:H+ symporter and Scheffersomyces stipitis xylose reductase in recombinant Saccharomyces cerevisiae
Kim H, Lee HS, Park H, Lee DH, Boles E, Chung D, Park YC
Enzyme and Microbial Technology 107:7-14
Deciphering the interactions of fish gelatin and hyaluronic acid in aqueous solutions
Razzak MA, Kim M, Kim HJ, Park YC, Chung D*
International Journal of Biological Macromolecules 102:885-892.
Continuous supply of glucose and glycerol enhances biotransformation of ricinoleic acid to (E)-11-(heptanoyloxy) undec-9-enoic acid in recombinant Escherichia coli
Cho YH, Kim SJ, Kim HW, Kim JY, Gwak JS, Chung D, Kim KH, Park K, Park YC
Journal of Biotechnology 253:34-39.
Low-amperage pulsating direct current has a bactericidal effect on marine fish pathogens in circulating seawater
Min WK, Pudtikajorn
K, Kim M, Shin IS,
Chung D*
Food Control 73:497-502.
Optimization of manufacturing conditions for improving storage stability of coffeesupplemented milk beverage using response surface methodology
Ahn SI, Park JH, Kim JH, Oh DG, Kim M, Chung D, Jhoo JW, Kim GY
Korean Journal for Food Science of Animal Resources 37(1):87-97
Facile preparation of water soluble curcuminoids extracted from turmeric (Curcuma longa L.) powder by using steviol glucosides
Nguyen T. T. H, Si J,
Kang C, Chung B,
Chung D, Kim D
Food chemistry 214, 366-373
Effect of cooling–heating rate on sol-gel transformation of fish gelatin–gum arabic complex coacervate phase
Anvari M, Chung D*
International journal of biological macromolecules 91, 450-456.
Dynamic rheological and structural characterization of fish gelatin-gum arabic coacervate gels cross-linked by tannic acid
Anvari M, Chung D*
Food Hydrocolloids 60:516-524.
Elucidation of aqueous interactions between fish gelatin and sodium alginate
Razzak MA, Kim M, Chung D*
Carbohydrate Polymers 148:181-188
Effects of the high pressure homogenization on the viability of yeast cell and volatile components in non-pasteurized ricewine
Lee MG, Ham TH, Song SH, Chung D, Yoon WB
Food Science and Biotechnology. 25(4):1073-1080
Characterization of fish gelatin-gum arabiccomplex coacervates as influenced by phase separation temperature
Anvari M, Pan CH, Yoon YB, Chung D*
International Journal of Biological Macromolecules 79:894-902
One-step isolation of sappanol andbrazilin from Caesalpinia sappan and their effects on oxidative stress-induced retinal death
Uddin GM, Kim CY, Chung D, Kim KA, Jung SH
BMB Reports 48(5):289-294
Characteristics of sea cucumber(Stichopus japonicus Selenka) using far infrared radiation drying and hot air drying
Moon JH, Kim MJ, Chung D, Pan CH, Yoon WB
Journal of Food Processing and Preservation 38:1534-1546
Characterization of coreshell calcium-alginate macrocapsules fabricated by electro-coextrusion
Phawaphuthanon N, Behnam S, Koo SY, Pan CH, Chung D*
International Journal of Biological Macromolecules 65:267-274
Microencapsulation of peppermint oil inan alginate-pectin matrix using a coaxial elecrospray system
Koo SY, Cha KH, Song DG, Chung D, Pan CH
International Journal of Food Science and Technology 49:733-739
Effects of heating, aerial exposure, andillumination on stability of fucoxanthin in canola oil
Zhao D, Kim SM, Pan CH, Chung D*
Food Chemistry 145:505-513
Characterization of fucoxanthin-loaded microspheres composed of cetyl palmitate-based solid lipid core and fish gelatin-gum arabic coacervate shell.
Quan J, Kim SM, Pan CH, Chung D*
Food Research International. 50:31-37.
Characterization of interactions between fish gelatin and gum arabic in aqueous solutions.
Yang Y, Anvari M, Pan CH, Chung D*
Food Chemistry 135:555-561.
Fucoxanthin as a major carotenoid in Isochrysis aff. galbana: Characterization of extraction for commercial applications.
Kim SM, Kang SW, Kwon ON, Chung D, Pan CH
Journal of the Korean Society for Applied Biological Chemistry 55:477-483.
Optimization of pressurized liquid extraction of zeaxanthin from Chlorella ellipsoidea.
Koo SY, Cha KH, Song DG, Chung D, Pan CH
Journal of Applied Phycology 24:725-730.
Target release rate of antioxidants to extend induction period of lipid oxidation.
Zhu X, Schaich KM, Chen X, Chung D, Yam KL
Food Research International 47:1-5.
A potential commercial source of fucoxanthin extracted from the microalga Phaeodactylum tricornutum.
Kim SM, Jung YJ, Kwon ON, Cha KH, Um BH, Chung D, Pan CH
Applied Biochemistry and Biotechnology 166:1843-1855.
Encapsulation of astaxanthin rich Xanthophyllomyces dendrorhous for antioxidant delivery.
Lee JS, Park SA, Chung D, Lee HG
International Journal of Biological Macromolecules 49:268-273.
Amplification of allyl isothiocyanate in red cabbage using high hydrostatic pressure treatment.
Koo SY, Cha KH, Song DG, Chung D, Lee DU, Pan CH
Journal of Medicinal Plants Research 5:3819-3822.
Tyrosinase inhibition by water and ethanol extracts of a far-eastern sea cucumber, Stichopus japonicus.
Husni A, Jeon JS, Um BH, Han NS, Chung D*
Journal of the Science of Food and Agriculture 91:1541-1547.
Tannic acid cross-linked gelatin-gum arabic coacervate microspheres for sustained release of allyl isothiocyanate: Characterization and in vitro release study.
Zhang ZQ, Pan CH, Chung D*
Food Research International 44:1000-1007
Amplication of sulforaphane content in red cabbage by pressure and temperature treatments.
Koo SY, Cha KH, Song DG, Chung D, Pan CH
Journal of the Korean Society for Applied Biological Chemistry 54:183-187.
Rapid colorimetric determination of yellow seed content in red pepper (Capsicum annuum L.) powder.
Jung JY, Kim JS, Yoo KS, Chung D, Han NS
Food Analytical Methods 4:23-27.
Effect of isothiocyanates from horseradish (Armoracia rusticana) on the quality and shelf life of tofu.
Shin IS, Han, JS, Choi KD, Chung D, Choi GP, Ahn J
Food Control 21:1081-1086.
Thermodynamics of partitioning of allyl isothiocyanate in oil/air, oil/water, and octanol/water systems.
Zhang ZQ, Kim WT, Park YC, Chung D*
Journal of Food Engineering 96(4):628-633.
Evaluation of bacterial activity of weakly acidic electrolyzed water (WAEW) against Vibrio vulnificus and Vibrio parahaemolyticus.
Quan Y, Choi KD, Chung D, Shin IS
International Journal of Food Microbiology 136(3):255-260.
Catechin-loaded calcium pectinate microparticles reinforced with liposome and hydroxypropylmethylcellulose: Optimization and in vivo antioxidant activity.
Lee JS, Kim HW, Chung D, Lee HG
Food Hydrocolloids 23(8):2226-2233.
Characteristics and antioxidant activity of catechin-loaded calcium pectinate gel beads prepared byinternal gelation.
Lee JS, Kim EJ, Chung D, Lee HG
Colloids and Surfaces B: Biointerfaces 74(1):17-22.
Kinetic modeling of active chlorine generation by low-amperage pulsating direct current in a circulating brine solution.
Pudtikajorn K, Shin IS, Jeong WS, Chung D*
Journal of Food Engineering 92(4):461-466.
Antioxidant properties of water and aqueous ethanol extracts and their curde saponin fractions from a far-eastern seacucumber, Stichopus japonicus.
Husni A, Shin IS, You S, Chung D*
Food Science and Biotechnology 18(2):419-424.
Effects of molecular weight, hydrolysis conditions on anticancer activity of fucoidans from sporophyll of Undaria pinnatifida.
Yang C, Chung D, Shin IS, Lee H, Kim J, Lee Y, You S
International Journal of Biological Macromolecules 43(5):433-437.
Determination of physicochemical properties of sulfated fucans from sporophyll of Undaria pinnatifida using light scattering technique.
Yang C, Chung D, You S
Food Chemistry. 111(2):503-507.
Optimization of calcium pectinate gel beads for sustained-release of catechin using response surface methodology.
Lee JS, Chung D, Lee HG
International Journal of Biological Macromolecules 42(4):340-347.
Preparation and characterization of calcium pectinate gel beads entrapping catechin-loaded liposomes.
Lee JS, Chung D, Lee HG
International Journal of Biological Macromolecules 42(2):178-184.
Characterization of calcium alginate and chitosan-treated calcium alginate gel beads entrapping allyl isothiocyanate.
Kim WT, Chung H, Shin IS, Yam KL, Chung D*
Carbohydrate Polymers 71(4):566-573.
Antioxidant capacity of individual and combined phenolics in a model system.
Heo HJ, Kim YJ, Chung D, Kim DO
Food Chemistry 104(1):87-92.
Modeling growth kinetics of lactic acid bacteria for food fermentation.
Chung D*, Kim MD, Kim DO, Koh YH, Seo JH
Food Science and Biotechnology 15(5):664-671.
Use of electrolyzed water ice for preserving freshness of Pacific saury (Cololabis saira).
Kim WT, Lim YS, Shin IS, Park H, Chung D*, Suzuki T
Journal of Food Protection 69(9):2199-2204.
Characteristics of films based on chitosans isolated from Todarodes pacificus.
Chung D*, Kim SM, Kim WT, Shin IS, Park H
Food Science and Biotechnology 14(3):433-436.
A simple approximate method for predicting center temperature of chicken wings treated at cryogenic temperature.
Chung D, Ezeike GOI, Ayebah B, Hung YC
Transactions of the ASAE. 47(4):1129-1134.
Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes.
Park H, Hung YC, Chung D
International Journal of Food Microbiology. 91(1):13-18.
Simple models for evaluating effects of small leaks on the gas barrier properties of food packages.
Chung D, Papadakis SE, Yam KL
Packaging Technology and Science 16(2):77-86.
Evaluation of a polymer coating containing triclosan as the antimicrobial layer for packaging materials.
Chung D, Papadakis SE, Yam KL
International Journal of Food Science and Technology 38(2):165-169.
Simple models for assessing migration from food-packaging films.
Chung D, Papadakis SE, Yam KL
Food Additives and Contaminants 19(6):611-617.
Effects of storage conditions and pH on the chlorine loss of electrolyzed oxidizing (EO) water.
Len SV, Hung YC, Chung D, Anderson JL, EricksonMC, Morita, K
Journal of Agricultural and Food Chemistry 50(1):209-212.
Inhibition of Saccharomyces cerevisiae by slow release of propyl paraben from a polymer coating.
Chung D, Chikindas M, Yam KL
Journal of Food Protection. 64(9):1420-1424.